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an almond tart topped with rows of fresh raspberries and a dusting of powdered sugar in a wide horizontal shot, on a vintage cake stand, soft natural light, shallow depth of field, landscape orientation

Raspberry and Almond Tart

A buttery almond crust filled with inviting cream and topped with fresh raspberries.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 1 pre-baked tart shell
  • 1 cup almond cream filling
  • 2 cups fresh raspberries
  • 0.25 cup sliced almonds toasted
  • 2 tbsp powdered sugar

Method
 

  1. Spread the almond cream filling evenly into the pre-baked tart shell.
  2. Bake at 350 degrees F for 18-20 minutes until set, then cool completely.
  3. Arrange the fresh raspberries over the top in tight rows.
  4. Sprinkle with toasted almonds and dust with powdered sugar before serving.

Notes

Cool fully before slicing so the filling holds its shape.